A recent find:
Kale chips! The taste was a big â€œmehâ€. They had a soggy texture. I like my kale chips crispy. The spices gave the chips a smoked taste, which is unlike the kinds Iâ€™ve tried in the States. But Iâ€™d rather crunch through them, not chew. Maybe Iâ€™ll make my own soon.
While I was munching away on the kale chips, I was also making a side dish. Turkey doesnâ€™t have quinoa, except for the imported kind. And since most things are locally-sourced around here, it was a huge surprise to see one of my usual staples hiding in my local grocery store. From Italy.
I love quinoa, but I am not a huge fan of overly-flavored quinoa. Usually, I cook it with a little salt and call it a day, but sometimes a fragrant touch gives it an oomph without the clouding effects of numerous vegetable, spice or oil additions.
Lemon Pepper Quinoa
– 1 tbsp lemon zest
– 1 tbsp extra virgin olive oil
– 1/2 tsp salt
– 1/4 tsp lemon pepper (or just regular pepper)
– 1 shallot (I used 4 abnormally small shallots), diced
– 1 cup quinoa
– 2.5 cups water
– lemon zest for garnish
Let a medium-sized pot head to medium.
Zest the lemon.
Add the salt to the lemon zest and smear into the table surface with the side of a knife, allowing all the juices of the lemon zest to release more flavor. The salt will break down the cell walls and extract the juice of the zest.
Dice the shallots.
In a heated pot, add the olive oil, lemon zest, and shallots.
Sautee for 2-3 minutes.
Add the quinoa and mix until well combined.
Add the lemon pepper in this step, just before the water.
Add the water and cover the pot until the mixture reaches a boil, then reduce the temperature to low, allowing it to simmer until finished.
Add more lemon zest for garnish and additional flavor.